Classic Meatloaf Recipe
Let’s Talk About This Classic Meatloaf (And Why My Kids Call It “Mom’s Best Slab”)
Okay, so let’s get real. I first made this Meatloaf in my college apartment because ground beef was cheap, my roommate was tired of ramen, and honestly—I thought the recipe was way fancier than it actually is (spoiler: it’s just squishing a bunch of stuff together!). Since then, this meatloaf has crashed a lot of Sunday dinners, birthday parties, and, well, let’s just say a breakup or two (no judgment). It’s cozy, unfussy, and smells like what I wish every Monday could be. Oh, and once I accidentally used cinnamon instead of paprika—let’s never do that again.
Why I Keep Coming Back to This Recipe
I make this when it’s rainy out and I want the kitchen to feel like a hug. Or when I bought too much ground meat and can’t remember what else I planned to cook! My family goes absolutely nuts for it, even though my youngest once declared “it still looks funny when it comes out of the oven” (he ate three slices, so you be the judge). Some nights, I’m tempted to skip the glaze because (ugh) cleaning sticky pans, but trust me, it’s worth it. I used to dread chopping onions for this, but if you cry a bit into the bowl, it just adds flavor—totally kidding. Or am I?
Here’s What You’ll Need (And What You Can Totally Substitute)
- 1 1/2 pounds ground beef (I’ve used turkey in a pinch, and it worked. Not as rich, but still good. My cousin swears by plant-based meat, but honestly, it’s just not my thing.)
- 1 cup breadcrumbs (Plain, Italian, or even crushed saltines—the latter when I’m running perilously low on groceries. Panko actually gives it a nice texture, if you have it.)
- 1 medium onion, diced (Red, yellow, even shallots if you’re feeling fancy. I skip onions if my kids are on a picky streak, but they do notice.)
- 2 cloves garlic, minced (I won’t judge if you grab the jarred stuff. Life happens.)
- 2 eggs, beaten lightly
- 3/4 cup milk (Any milk works—whole, 2%. I even made it with oat milk once and no one guessed.)
- 1/4 cup ketchup (Or BBQ sauce if I remember I have it. My grandma always used Heinz, but let’s be real—store brands are fine.)
- 1 tablespoon Worcestershire sauce (Lea & Perrins used to be my go-to; actually, I just buy whatever’s on sale.)
- Salt and pepper (A good pinch of each, I don’t really measure.)
- For the glaze: 1/3 cup ketchup, 2 tablespoons brown sugar, 1 teaspoon mustard (yellow or Dijon—sometimes I just use what’s in the fridge door)
How I Actually Make It (Flaws & All)
- Preheat your oven to 350°F (or about 180°C if you don’t do Fahrenheit). Grease a loaf pan or just line it with parchment—it makes for easier cleanup.
- In a big bowl, dump in everything except the glaze ingredients. This is where I roll up my sleeves and squish it all together with my hands. Honestly, don’t be shy; a spatula doesn’t work half as well. (Yes, it feels gross, but just think of the payoff.)
- Shape the mix into a loaf. Or plop it right into the pan and sort of even it out. Don’t overthink the shape—it always looks a bit odd before baking. I sometimes free-form it on a baking sheet if I want crustier edges.
- Mix together the glaze ingredients in a mug or small bowl. Smear half over the meatloaf now. (Here’s where I give it a little taste of glaze because, well, why not?)
- Bake for about 45 minutes—then pull it out, coat with the remaining glaze, and put it back in for 15 more minutes. Don’t panic if it looks a bit too glossy or dark; it kinda always does.
- Let it rest at least 10 minutes before slicing. (Honestly, I get impatient here and just dive in, but it falls apart if you go too soon. Learn from my impatience!)
Random Notes (Just Form My Own Mess Ups)
- If it’s a bit too wet, toss in extra breadcrumbs; too dry, splash more milk. I always seem to get this wrong the first try and then fix it by feel.
- The leftovers are stellar for sandwiches, cold—just slap some mayo on bread and you’ll thank me.
- On second thought, I do think it tastes better the next day, but good luck making it last that long.
- One time I tried baking it at 400°F to “save time”—ended up with dry edges and a weirdly jiggly center. Regret.
Little Experiments I’ve Tried (Some Winners, Some Definite Losers)
- I swapped half the beef for Italian sausage once. Wow—lots of flavor. But oily, so maybe blot it after baking if you try that.
- Tried spinach and feta mixed in for a “Greek-ish” vibe; family was divided—but I liked it.
- Attempted a sriracha glaze (because why not?) and it was intense; maybe just for spice lovers, which is not my crew as it turns out.
The Tools I Use (And When I Don’t Have Them)
I use a standard loaf pan (mine’s ancient), but I’ve definitely just shaped it on a rimmed sheet when I couldn’t find the pan because someone borrowed it and “forgot” to return it. Don’t stress. Foil can sub as a liner if you’re feeling lazy about cleanup. No meat thermometer? I just cut into the center; if it looks like a burger, then we’re good.
How To Store It (Not That You’ll Need This For Long)
Stick leftovers in an airtight container in the fridge. Lasts up to 3 days, supposedly, but I’ve never seen it make it past Monday lunch (maybe Tuesday once when I hid a slice in the back). If freezing, wrap slices individually for easy lunches later—you can microwave from frozen or toss it in a hot oven for 10 minutes or so.
Serving Ideas—And a Quirk of Mine
Goes great with mashed potatoes (I know, groundbreaking), green beans, or—my favorite—just a pile of buttered peas right out of the freezer bag. My family insists on extra glaze on the side; I think that’s just so they can dip everything, but whatever makes them happy. Pro tip: crumble cold meatloaf over a salad. Sounds odd; tastes great.
Stuff I Learned The Hard Way (So You Don’t Have To)
- Let it rest. I once rushed to slice it hot out of the oven, and it just fell apart in a meaty avalanche. Patience is your friend here.
- If you over-mix, it gets dense and sad. Just bring it together until you can form the loaf.
- Lining the pan is key (unless you want to soak and scrape for ages afterward, speaking form experience…)
- Test a mini patty in a frying pan if you’re worried about seasoning (or if you’re the kind who just needs a preview snack).
Random Questions People Actually Ask Me (And My Real Answers)
- Q: Can I make this without eggs?
Yep! Just add a splash more milk and maybe a spoonful of mayo—it’s not a science, but it binds well enough. - Q: What’s the best meat blend?
I’ve tried the classic beef-pork-veal combo (see this Serious Eats breakdown), but regular old beef is easiest for me. If you want to get fancy, try equal parts beef and pork. - Q: Can I prep it ahead?
Absolutely. I often mix it all up, cover, and leave it in the fridge for a day. Sometimes I think it tastes even better that way. If you’re meal prepping, it freezes well too. - Q: Do I have to use a loaf pan?
No way. Free-forming (see this guide) is even easier. Plus, you get more crispy edges. - Q: Why does mine sometimes come out crumbly?
Usually too few binders (eggs and breadcrumbs). Or maybe it needed more milk? Trial and error, friend.
Unrelated tangent: Has anyone else noticed meatloaf cold out of the fridge at midnight is a whole different vibe? Maybe it’s just me. Anyway, next time you make this, let me know what you tried or swapped—I’m always up for a good twist, or even a cooking confession.
Ingredients
- 2 lbs ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup fresh parsley, chopped
- For the glaze: 1/3 cup ketchup, 2 tbsp brown sugar, 1 tbsp Dijon mustard
Instructions
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1Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
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2In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 2-3 minutes until the breadcrumbs absorb the milk.
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3Add the ground beef, onion, garlic, eggs, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, thyme, and parsley to the bowl. Mix until just combined—do not overmix.
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4Transfer the meat mixture to the prepared loaf pan and shape into a loaf. In a small bowl, mix together 1/3 cup ketchup, brown sugar, and Dijon mustard. Spread the glaze evenly over the top of the meatloaf.
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5Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C). Let rest for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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